Sous Chef - Ace Gillett's

Fort Collins, CO, USA|

Job Overview

Benefits

Health Insurance

Paid Time Off

Employee Discounts

Career Development

Retirement Plan

team events

Meal allowance

Job Description

Crystal Creek Hospitality is a distinguished collection of independently spirited and branded hotels dedicated to providing remarkable hospitality experiences. Renowned for their commitment to enriching the lives of employees, guests, and the surrounding communities, the company's culture is deeply rooted in shared values and a strong sense of trust. Crystal Creek Hospitality emphasizes teamwork without egos, fostering a professional environment where every individual is valued and relationships are prioritized. The company’s vision, mission, values, and commitments guide every decision and hiring practice, ensuring a consistent and exemplary standard of service.

As a premier company in the hospitality industry, Crystal Creek Hospitality is known for its diversity and inclusion, nurturing a workplace where professionals grow and thrive. The company’s core values include engaging and listening, caring and owning responsibilities, providing and ensuring quality, appreciating efforts, and having fun. This environment supports employee development and encourages a positive work culture that benefits staff and guests alike.

The role of Sous Chef at Crystal Creek Hospitality is crucial in supporting the Executive Chef with daily kitchen operations and banquet preparations. This position provides essential leadership within the kitchen, ensuring all food service activities align with the high standards set by the company. Responsibilities include assisting with supervising kitchen staff, expediting orders to maintain optimal quality in taste and presentation, and stepping in to lead during the Executive Chef’s absence. The role demands a firm commitment to cleanliness and safety in the kitchen, maintaining proper sanitation and adherence to health regulations.

Sous Chefs are also responsible for gourmet food preparation, recipe memorization, ingredient monitoring, and inventory management. This position plays a pivotal role in maintaining product freshness and efficiently rotating stock to reduce waste. Working collaboratively with cooks and front-of-house staff, the Sous Chef ensures seamless communication to meet customer expectations and dietary requirements.

In this position, the Sous Chef is expected to uphold the company’s policies and procedures while embracing the crystal clear hospitality culture. The role requires a professional demeanor, direct communication skills, and the ability to actively participate in team projects and assignments aligning with the company’s goals. Physical demands include standing for extended periods, manual dexterity for food preparation, and occasional lifting of up to 50 pounds, which emphasizes the need for physical stamina and proper ergonomics.

Job Requirements

3-years cooking experience preferred
1-year of kitchen leadership preferred
Serv-safe certified preferred
Familiarity with commercial kitchen equipment
Knife handling and food preparation experience
Proper food handling skills
Desire to design new dishes
Knowledge of food allergies
Organizational and time management skills
Be an active team player and ability to collaborate across teams

Job Qualifications

3-years cooking experience preferred
1-year of kitchen leadership preferred
Serv-Safe certified preferred
Familiarity with commercial kitchen equipment
Knife handling and food preparation experience
Proper food handling skills
Desire to design new dishes
Knowledge of food allergies
Organizational and time management skills
Be an active team player and ability to collaborate across teams

Job Duties

Memorizing recipes, policies, procedures, and standard portion sizes
Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
Preparing ingredients and components of each recipe on the restaurant’s menu
Maintaining freshness of product and rotating old product out
Opening and closing the kitchen as directed by the Executive Chef
Working with a team of cooks to handle varying levels of activity
Maintaining a clean, sanitary, and safe workspace at all times to avoid contamination